Pan-frying fish from frozen is a quick way to get dinner on the table when time is of the essence and thawing isn’t an option.
What is most important here is choosing the correct fillet size for your desired taste. For example, choosing a thinner salmon fillet will allow it to cook quicker and result in a far crispier skin. However, when it comes to Pacific cod or Pacific halibut, choosing a thicker fillet will result in a far moister result.
Simple Tips for Pan-Fried Fish from Frozen
- Choose thinner salmon fillets for crispier skin. Choose thicker fillets of Pacific cod or Pacific halibut for a moister result.
- Season fish generously before adding it to the skillet.
- To avoid waterlogged fish, rinse the fillets quickly and dry them thoroughly to prep for cooking.
How to Pan-Fry Fish from Frozen
Gather your materials and ingredients: Your fillet(s), skillet, tea towel or paper towels, parchment paper cut to size of fillet, high-heat cooking oil, salt and pepper, fish spatula
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Rinse fish quickly under cold water to remove any ice glaze or ice crystals. Dry fillets completely with tea towels or paper towels, then season generously with salt and pepper.
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Heat a skillet over medium heat. Meanwhile, cut a piece of parchment paper to slightly larger than the size of the fish fillet. Set parchment paper into skillet and place fish (skin side up if applicable) on the paper. Cover skillet with lid and allow fish to par-cook until no longer frozen in the center.
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Remove fillet and parchment paper from skillet, then increase heat to medium-high. Add enough oil to just cover bottom of skillet. While oil heats, pat fillet dry again with a clean tea towel or paper towel, then season again with salt and pepper.
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Once oil begins to shimmer (sizzling hot), carefully return fillet to pan (skin-side down if applicable). Cover, then allow the fish to pan-fry undisturbed until it easily releases from the pan with the help of a fish spatula. Uncover and allow fish to rest for a minute or two before serving.
How Long to Pan-Fry Fish from Frozen: Cook Times
- COHO or SOCKEYE: 5 to 6 minutes on parchment, flip, and cook 2 to 3 more minutes (120F to 125F internal temp.)
- PACIFIC HALIBUT: 4 to 5 minutes on parchment, flip, and cook 3 to 4 more minutes (130F internal temp.)
- PACIFIC COD: 3 to 4 minutes on parchment, flip, and cook 1 to 3 more minutes (130F internal temp.)
- ROCKFISH: 2 minutes on parchment, flip and cook 2 to 3 more minutes (130F internal temp.)
